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Cast Iron Corn Bread

Rated as 4.17 out of 5 Stars

"True Southern corn bread: crispy, unsweetened, and dry enough to suck all the moisture out of your mouth! Serve hot with butter, syrup, black-eyed peas--you decide!"
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42 m servings 242
Original recipe yields 8 servings (1 10-inch round )


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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Whisk eggs together in a large bowl until light and frothy; stir in milk. Stir in cornmeal and salt. Add oil; stir until batter is smooth.
  3. Place shortening in a 10-inch cast iron skillet; heat skillet in the preheated oven until shortening is liquefied, 2 to 3 minutes. Remove skillet and pour in batter.
  4. Return skillet to oven and bake until corn bread is lightly browned, 25 to 30 minutes.
  5. Remove skillet from oven immediately and cover with wooden cutting board. Use oven mitts to invert skillet and tip corn bread onto cutting board. Cut into 8 wedges.


  • Cook's Notes:
  • If you're not using self-rising cornmeal, add about 1 teaspoon baking powder to your recipe.
  • For true Southern taste, fry up some bacon in your skillet beforehand and use it instead of the shortening.
  • Do not leave corn bread in skillet after baking, or you will have a crumbly, broken mess on your hands.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 242 calories; 11.8 29 6.2 50 657 Full nutrition

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Read all reviews 4
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I love cornbread made with all cornmeal and no flour. So this recipe really appealed to me. Since it's just my husband and I, I cut the recipe in half and made it in my smaller cast iron pan. I ...

This is by far the worst corn bread I have ever had. Very dry.

I made no changes and it was just like what Grandma made. The cured cast iron skillet is the way to go. Wonderful crispy bottom.

I have never made cornbread without flour so I was a little concerned but I was not disappointed. This is good stuff and will be my go to from now on. Light, fluffy and quite tasty.